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Curried Shrimp and Rice Salad
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Authored By: Polly Pitchford, Full Spectrum Health™
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A delicious lunch using leftover brown rice.
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Diet Type: Low Fat
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Ingredients:
1 cup cooked shrimp, cut in half2 cups cooked brown rice1/2 cup cooked peas1/2 cup minced red onion1/4 cup chopped parsley1/4 cup low-fat mayonaise1/2 cup non-fat plain yogurt1/2 lemon, juiced2 teaspoons Curry powder1/8 teaspoon cinnamon
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Serves: 2
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Cooking Time: Under 15 minutes |
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| Instructions: |
| Combine the shrimp, rice, peas and onion in a serving bowl.
In a smaller bowl, whisk the mayonnaise, yogurt, lemon juice, Curry powder, and cinnamon together until smooth.
Combine the dressing with the rice mixture. Chill. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 2
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| Amount Per Serving |
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Calories 482
Calories from Fat 116
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% Daily Value*
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| | Total Fat 13g | 20% | | | Saturated Fat 2g | 11% | | | Mono Fat 1g | | | | Cholesterol 149mg | 50% | | | Sodium 487mg | 20% | | | Total Carbs 65g | 22% | | | Dietary Fiber 8g | 30% | | | Sugars 1g | | | | Protein 26g | | | | Iron | 35% | | | Calcium | 21% | | | Vitamin C | 27% | | | Vitamin E | 9% | | | Vitamin A | 9% | | | Vitamin B-12 | 23% | | | Vitamin B-6 | 25% | | | Pantothenic acid | 15% | | | Niacin | 26% | | | Riboflavin | 18% | | | Thiamin | 27% | | | Folate | 16% | | | Selenium | 57% | | | Manganese | 125% | | | Copper | 20% | | | Zinc | 23% | | | Potassium | 19% | | | Phosphorus | 42% | | | Magnesium | 37% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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